Colourful "end of summer" salad

salad starter
Total: 20 min. | Active: 20 min.
vegetarian

Come the start of autumn, we always get a bit nostalgic as we're not yet ready to say goodbye to the summer. But the wonderful and especially tasty thing about this transitional season are the deliciously ripe and bulging, sun-kissed tomatoes in all their colourful glory. Combined with the first juicy citrus fruits, this "end of summer salad" is one of our favourite dishes at this time of year. Enjoy it with creamy burrata, the finest olive oil and crunchy bread. Yummy!

Recipe by:
Sue and Sibylle - Comme Soie

Ingredients

for 4 person

Salad
1  grapefruit
1  orange
4  tomatoes, coloured, in fine slices
100 g different coloured cherry tomatoes, cut in half
150 g pitted black olives
2  burrata piccola
½ bunch basil, leaves torn off
3 tbsp olive oil
  salt and pepper to taste
Baguette
1  baguette, in slices
2 tbsp olive oil

How it's done

Salad

Slice off the top and bottom of the grapefruit and orange, then peel all round the fruit down to the flesh. Using a sharp knife, cut out the segments between the white membranes. Arrange the segments on a platter with the tomatoes, top with the olives, burrata and basil. Drizzle with oil, season.

Baguette

Brush the slices of baguette with oil, place on a baking tray lined with baking paper.

To bake

Approx. 5 mins. in an oven preheated to 200°C (convection). Serve the crunchy baguette with the salad.

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